greens, from From The Viand Zine, Issue 1 April 2007


…kale…collards. dandelion greens… chinese broccoli… cabbage… bok choy…mustard greens… pea sprouts… sweet potato vines…


  • large cast-iron skillet
  • cut off the bottom ½ to inch. discard.
  • slice or chop the rest
  • put some oil in the bottom of the pan (about 2 tbsp). we use grapeseed oil.
  • add a pinch of salt.
  • use medium to high heat
  • cook until the stalks have softened. some of us us like them browned. “done” is when you like how they taste.


if they’re too bland, add a little bit of one of the following: feta cheese, parmesan, lemon, soy sauce, balsamic vinegar, ½ tsp peanut butter…